Cooking Corner: Tailgate Trio

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen.

We're happy to welcome back Joe Davidson of Oklahoma Joe's doing his Tailgate Trio.

For more recipes like this one, CLICK HERE.

Candied Hot Wings

Ingredients: Per

24 Chicken Wings

1.25 oz. Joe’s Yard Bird Seasoning

½lbs. Golden Brown Sugar

10 oz. Beef Stock

10 oz. Joe’s BBQ Sauce

4 oz. Tiger Sauce

2 oz Honey

Directions:

1. Fire up your Oklahoma Joe Smoker with Charcoal
2. Make sure to build the fire next to one side of the grill, or in the firebox so that you cook with indirect heat
3. Sprinkle Joe’s Hog Rub and Yard Bird Seasoning liberally on both sides of wings
4. Once charcoal is ready to cook on, add a few mesquite wood chunks to the fire
5. Place chicken wings onto grill/smoker that is at a temperature around 275 F (If you have built your fire in the grill/smoker, then group the chicken wings away from the coal bed and near the smoke stack.)
6. Every 10 minutes, turn chicken.  Add charcoal and wood as needed to maintain cooking temperature.
7. Mix the liquid ingredients in a mixing bowl then split into 2 disposable full steamer pans and preheat on grill
8. After wings have been on smoker for 30 minutes remove and place in boiling hot Candy Sauce, cover with foil and continue to boil wings for 20 minutes.
9. Remove wings from hot candy sauce and firm up on hot grill to caramelize, basting with hot candy sauce as you caramelize
10. For different flavors of wings, (BBQ, Buffalo Sauce, etc..) simply use different flavors of sauce.

Serves 3

Oklahoma Joe’s BBQ Bologna Sliders

Barbecue bologna is a required item on the menu in Oklahoma. While many people consider bologna to be a cheap piece of sandwich meat, it transforms into a unique delicacy when smoked and served hot. Try it and you will be a fan!

Ingredients:

1 Chub of Bologna (3 lbs.)

1 bottle of Joe’s Original BBQ Rub

Bottle of Oklahoma Joe’s Southern Bold BBQ Sauce

Package of King Hawaiian Rolls

Directions:

·Preheat your Oklahoma Joe smoker to 250 degrees using charcoal and pecan chunks

·Score the chub of bologna in a circular motion so that more smoke absorbs into the bologna.

·Then cut the chub into quarters longways for the same reason

·Place the bologna on smoker grates and smoke it for 1 hour

·Remove from smoker, slice into pieces about ¾” thick

·Baste with Oklahoma Joe’s BBQ sauce and sear over hot coals until sauce has caramelized

·Place pieces of bologna on King Hawaiian Rolls

·Serve hot with Oklahoma Joe’s Southern Bold Mustard BBQ Sauce